Pumpkin Seed Encrusted Tofu and Chanterelle Mushrooms with Red Wine Reduction Sauce, Asparagus Salad with Raspberry Vinaigrette

Dinner 6/16

Pumpkin Seed Encrusted Tofu and Chanterelle Mushrooms with Red Wine Reduction Sauce

Asparagus Salad with Raspberry Vinaigrette

Trying some different things out tonight, just playing around with taste combinations. For example, the raspberry vinaigrette goes surprisingly well the with cold asparagus in the salad. And the red wine reduction goes well with the pumpkin seed tofu and chanterelle mushrooms...

The red wine reduction sauce is

1/2 small onion, diced
1 stalk celery, diced
3 cloves garlic, chopped
1 tablespoon of olive oil
2 small tomatoes, chopped
2 tablespoons balsamic vinegar
1 1/2 cups of red wine

Sweat the onions, celery, garlic, in olive oil over low heat until softened.

Add the tomatoes, balsamic vinegar and cook until the tomatoes have thickened

Add the wine and reduce by half.

If you're feeling fussy, put the sauce through a strainer or cheesecloth and then reduce the sauce to about 1/2 cup. If you're feeling blasphemous, puree the whole thing in a blender and return it to the sauce pan and reduce until thick. I won't tell.

Tags: tofu, pumpkin seed, tomato, balsamic vinegar, raspberry, asparagus, recipe, vegan, food, dinner, tofu666